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Journal of Sensors
Volume 2016, Article ID 1859292, 6 pages
Research Article

A Simple and Facile Glucose Biosensor Based on Prussian Blue Modified Graphite String

1Department of Medical Engineering, Graduate School, Kyung Hee University, Seoul 130-701, Republic of Korea
2Department of Pharmacology and Kowhang Medical Research Institute, College of Medicine, Kyung Hee University, Seoul 130-701, Republic of Korea
3Department of Biomedical Engineering and Healthcare Industry Research Institute, College of Medicine, Kyung Hee University, Seoul 130-701, Republic of Korea

Received 6 August 2015; Revised 23 December 2015; Accepted 24 December 2015

Academic Editor: Yu-Lung Lo

Copyright © 2016 Seung Ho Lee et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This work describes the string sensor for the simple and sensitive detection of glucose which is based on Prussian blue (PB) modified graphite utilizing dipping. First, PB modified graphite (PB-G) strings are characterized by physical and electrochemical techniques to optimize the PB-G layer thickness. Then, glucose oxidase (GOx) is immobilized on PB-G string electrode with biocompatible chitosan overlayer (Chi/GOx/PB-G). The Chi/GOx/PB-G string electrode exhibits a sensitivity of 641.3 μA·mM−1·cm−2 to glucose with a linear range of 0.03 to 1.0 mM () and a rapid response time (<3 s). Moreover, the Chi/GOx/PB-G string electrodes are less sensitive to common interference materials such as ascorbic acid, uric acid, galactose, and acetaminophen than to glucose. The Chi/GOx/PB-G string electrodes also show excellent reproducibility (<5% RSD). Therefore, our Chi/GOx/PB-G string electrodes can be simple, robust, and reliable tools for glucose sensing which can avoid complicated and difficult multistep fabrication processes. In addition, we expect that they have many potential applications in fields ranging from health care to food analysis, in particular where single use is favorable.